This pie came from my love of fish stew, which combines fennel, tomato and saffron. The colours are fantastic.
Author: Chef M
Haddock and black pudding may seem like an odd combination but it is a match made in heaven, completely irresistible and exquisitely simple.
The list of ailments caraway is said to ease is impressive, but it’s the flavour that generally gets my attention. I’ve left the seeds whole here, so that even once blended, you’ll still get little hits of that lovely aniseedy fennel-like flavour, but you could grind the seeds more finely in a pestle and mortar first, if you prefer. Ever the Scandiphile, I’ve taken this north and added salmon and dill to the caraway. If you want to keep it vegetarian you can leave out the salmon, but I’ve personally never been known to turn down smoked salmon in my…
This is a shameless twist on a French staple, leaving out the conventional aromatics of thyme and bay and replacing them, perhaps brazenly, with a lemon grass stalk or two. As the cooking liquor has been increased in volume to make this more soupy than the classic moules marinières, a good fish stock is important; follow my recipe for fish stock and make your own fresh, if you can.
This dip is also a great side to serve at an Advent party or for Christmas nibbles. The pepparkakor really work with a lot of different cheeses, so make them a regular accompaniment to your cheeseboard.
You can also make these as regularsized cheese scones by simply choosing a larger cutter and amending the baking time accordingly. Serve as they are, or split them open and fill with crème fraîche or sour cream mixed with chopped chives, or even top with a dollop of thick crème fraîche and red lumpfish roe. They also work well with a sliver of salmon.